Preparation

In a saucepan over medium heat, boil six tablespoons of water with the orange juice and sugar until it dissolves. let the syrup reduce for six minutes and remove from heat.

In another pot, hydrate the colapez with the remaining water for five minutes. Bring to medium heat until completely dissolved. Add the hot fishtail to the syrup and mix with a wooden spoon. incorporate the lemon juice.

grease a 34 by 11-centimeter rectangular pan with oil. pour half of the mixture and refrigerate for thirty minutes. reserve the remaining mixture hot.

remove the curd gelatin and place the fruits on top in an interleaved way. Pour in the rest of the mixture little by little and put in the refrigerator for eight hours, unmold and serve.

Ingredients

  • two-thirds cup of water
  • two cups of orange juice
  • half a cup of sugar
  • two teaspoons of powdered fishtail or gelatin of any flavor
  • juice of half a lemon
  • a teaspoon of oil
  • two table oranges in segments without skins
  • a cup of black grapes without seeds
  • a cup of strawberry in halves
  • a cup of raspberries
  • a cup of blackberries